Non Veg Cooking E Book (English) 2

8/11/2019 Non Veg Cooking E Book (English) 2

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RECIPE BOOK OF NAZISH QURESHI

NON-VEGETARIAN DISHES

Tandoori Chicken Chicken 65 Ginger Chicken Chilly Chicken

Pepper Chicken Szechwan Chicken Chicken Lollipop Kadhai Chicken

Butter Chicken Murg Do Piaza Chicken Korma Murg Musallam

Chicken Tikka Chicken Legs Mughlai Chicken Mutton Do Piaza

Mutton Curry Kaleji Fry Roghan Josh Mutton Chilly Fry

Dhania Keema Mutton Kofta Mutton Brain Curry Mutton Chops

Mutton Tikka Keema Matar Haleem Seekh Kabab

Beef Steaks Dal Gosht Shami Kabab Egg Curry

Egg Vandaloo Fish Fry Fish Curry Tandoori Fish

Spicy Fish Grilled Fish Chicken Biryani Hyderabadi Biryani

TANDOORI CHICKEN The most popular variation of grilled chicken in the Indian

Cuisine!INGREDIENTS METHOD

Chicken 1 No.Lemon juice 3 tsp.Red chili powder 2 tsp.Curd (Yogurt) 1/3 cupGarlic paste 1 tbsp.Ginger paste 1 tbsp.Garam masala powder 1 tsp.1 tsp. ground roasted cuminseeds

1/2 level tsp. groundcardamomOil For bastingSalt 1 tsp (As per taste)

1. Skin the chicken and make diagonal incisions allover.2. Mix 1 tablespoon red chili powder, salt and 2tablespoons lemon juice. Apply this to the chicken andleave it for half an hour.3. Hang Curd/Yogurt in the muslin cloth for some time.Take Yogurt in a bowl, add red chili powder, salt, lemonjuice, Ginger Paste, Garlic Paste, Garam MasalaPowder and mustard oil. Mix well.

4. Apply this marinade to the chicken. Cover andmarinate for at least 4 hours at room temperature, orrefrigerate overnight, turning several times.5. Take out the chicken from the refrigerator at least 1hour before cooking, to bring it at room temperature.6. Preheat the oven to 4500F. Place chicken pieces onan extra-large shallow roasting pan, preferably on awire rack. (Discard the leftover marinade). Brushchicken pieces with ghee or butter. Set the pan in themiddle of the oven. Roast for 25-30 minutes, or untilthe meat is cooked through, basting and turningoccasionally. Transfer to platter and serve.6. (Out Door Grill) Fire the coal well in advance, grill isready when a layer of white ash forms over the surfaceof the coal. This is the point, when the coal is at its


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hottest. Place the grill at least 5 inches away from theheat. Place chicken pieces, over the grill, basting withghee or butter and cook for 8 minutes, without turning.Basting with ghee or butter, turn and grill the other sidefor 8 minutes. Continue turning and basting, untilchicken is cook through, about 12-15 minutes for eachside. Transfer chicken to platter. Decorate with slicedonion and tomato. Serve chicken immediately7. Serve hot with onion slices and lemon wedges.

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Tandoori Chicken Chicken 65

CHICKEN 65

INGREDIENTS METHOD

500 gm chicken1/2 cup yogurtA pinch of ajinomoto1 tsp soya sauce1 tsp chilly sauce2 tbsp corn flour2-3 green chilies1 tsp ginger paste1 tsp garlic pasteSalt 1/2 tspRed food coloringOil for deep frying

Mix the chicken pieces with yogurt, salt and cook thechicken until the pieces are tender and all the waterevaporates. Keep the chicken pieces aside.Mix ajinomoto, soya/chilly sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel andmarinate the cooked chicken pieces in it. Marinate for4-5 hours.Deep fry the chicken pieces in oil for 8 to 10 minutesand drain.Also deep fry the sliced green chilies and decorate onthe top of the chicken pieces.

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GARLIC CHICKEN(www.contactpakistan.com)

INGREDIENTS METHOD3 tablespoon garlic, finely chopped2 pounds Chicken wings2 cups flour1 tablespoon Pepper-Vegetable oil2 tablespoon sugar1/2 cup chicken broth2 tablespoon salt

1. Heat a large skillet with 2" of vegetable oil untilhot.2. Shake wings in all-purpose flour and fry untilgolden brown and crisp on both sides. Removewings, drain on paper towels. When all wings aredone, remove all but 2-tbsp oil, leaving thebrowned bits on the bottom of the skillet. Add 3-tbsp finely chopped garlic to the oil and cook untilsoft, but not brown. Add -cup dry, sherry into theskillet and scrape up the brown bits remaining.

Add -cup chicken broth, stir and reduce thesauce by 1/3. It will become a bit thicker.3. Adjust seasoning with salt and pepper.

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GINGER CHICKEN(www.contactpakistan.com)

INGREDIENTS METHOD

1\2 cup oil1 small onion, thinly sliced1 tbsp. garlic paste1 tbsp. ginger paste1 kg boneless chicken breast, cutinto small cubes1 1\2 tsp. chilly powder1\4 tsp. turmeric1 1\2 tsp. salt1 tsp. coriander powder3 medium tomatoes, chopped3 tbsp. yogurt, whisked1 tbsp. lemon juice3 tbsp. ginger, cut into matchstick1 tsp. chat masala

1 tsp. garam masala3 tbsp. fresh coriander leaves.chopped2-4 green chillies, thinly sliced

1. Heat oil in a heavy based saucepan overmedium heat. Add the onions and saut until soft,about 2 minutes.2. Add ginger and garlic, saut about 2 minutes.Stirring constantly. (add little water if the mixturesticks to the bottom of the pan).3. Add chicken and fry until the water from chickenis evaporated, about 5 minutes.4. Add chili powder, turmeric, salt and corianderpowder. Fry 1 minute, then add tomatoes andStirring constantly, fry the mixture for about 5minutes, or tomatoes are reduced to a pulp.5. Add yogurt and fry for few more minutes,stirring constantly, about 4 minutes. Add a littlewater, if necessary, to prevent the mixture from

sticking to the bottom of the pan. Keep frying untilthe oil begins to separate.6. Add lemon juice, ginger sticks, chatt masalagaram masala, coriander leave and green chilies.Stir once, cover and cook for 3 minutes over lowheat.7. Serve with Nan, Roti or plain boiled rice.

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CHILLY CHICKENDaawat.com

INGREDIENTS METHOD

1 lb boneless chicken1 onion chopped1 capsicum (blended)4-5 green chilies chopped2 tomatoes chopped1 tsp turmeric2 tbsp ginger-garlic pasteFew drops of vinegar andsoya sauceSalt to tasteOil for frying

Mix vinegar, ginger-garlic paste, salt, turmeric, capsicumpaste, and soya sauce in a bowl and marinate thechicken for 3-4 hours. Remove only the chicken piecesfrom the marinade and deep fry in oil till golden brown.Keep it aside. Heat oil in a pan, add onions, greenchilies, and tomatoes and fry them for a while. Add theremaining gravy from the marinade and fried chickenpieces to the pan and fry for 2 minutes. Add some waterand allow to cook on low flame for 20 minutes. Servehot with fried rice.

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CHILLY CHICKENThe most popular Chicken preparation. Chicken in chili and Soyasauce gravy.


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INGREDIENTS METHOD

Chicken boneless 800 gms.Ajinomoto A pinchWhite pepper powder tsp.Sugar 1 tsp.Soya Sauce 2 tbsps.Cornflour 2 tbsps.Egg 1 no.Chopped green chilies 8 nos.Chopped Garlic 6-8 clovesOil 1 tbsp.Oil to frySalt As per taste

1.Marinate the boneless chicken pieces (one inchcubes) in 1 tablespoon. Soya sauce, salt, egg and 1tablespoon cornflour for ten minutes.2.Deep fry chicken in hot oil till light brown.3.Heat 1 tablespoon oil in a wok. Add chopped garlicand chopped green chilies and toss for 15 seconds.4.Add 2 teacups of chicken stock or water. Bring it to aboil. Add ajinomoto, sugar, white pepper powder, saltand rest of the Soya sauce.5.Add fried chicken pieces and cook for 3 minutes.6.Add rest of cornflour, after dissolving it in water. Stirconstantly.7.Garnish with chopped spring onions and green chiliesjulienne.

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PEPPER CHICKENDaawat.com

INGREDIENTS METHOD1 whole chicken cut up3 onions (finely chopped)2 tomatoes (finely chopped)2 tbsp ginger-garlic paste2 tsp fennel seeds powder (saunfpowder)1 tsp mustard seeds1 tsp garam masala3 tsp red chili powder2 tsp cumin seeds

1/2 tsp turmeric powder4-6 tsp freshly ground pepper powder2 tsp coriander powder2 tbsp fresh coriander leaves, finelychoppedSalt to tasteOil for frying

Clean the chicken and cut into small piecesIn a non-stick pan, heat the oil, add mustardseeds and fennel seeds powder, and fry untilseeds splutter.Add ginger-garlic paste onions and allow themto cook until they turn golden brown in color.Then add chicken pieces. Sprinkle garammasala, red chili powder, turmeric powder andsalt and allow them to cook.Add cumin seeds, coriander powder and

pepper powder. When the chicken is halfcooked, add coriander leaves, tomatoes andmix well.Cover the pan and let the chicken cook well.Serve hot with chapathis or parathas.

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SZECHWAN CHICKEN A tasty dish with a combination of fried chicken pieces andspring onions in spicy chicken stock.

INGREDIENTS METHOD

Chicken, medium size 1 no.Oil For deep fryingFor the MarinadeGinger paste 1 tsp.Garlic paste 1 tsp.Chili paste 1 tsp.Soya sauce 2 tbsps.Cornflour 2 tbsps.Egg 1 no.

Salt To tasteFor the SauceSpicy chili oil or ordinary oil 3 tbsps.Finely chopped ginger 1 tsp.Finely chopped garlic 1 tbsp.

1. Cut the chicken,retaining the bone,into small serving sized pieces.2.Combine all the ingredientsmentioned under 'For the Marinade'and rub on the chicken pieces and setaside for 30 minutes.3.Heat oil in a frying pan and deep frythe chicken pieces,a few at a time, tillgolden brown and cooked.

4.Drain and set aside. Heat 3tablespoons of spicy chili oil or ordinaryoil in a pan.5.Add the ginger, garlic, red chilies,sesame seeds and spring onion and


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Dry red chilies cut into 4 pieces each 2 nos.Sesame seeds(optional) 1/2 tsp.Slanting pieces of spring onion 1/4 cup.Chicken stock 1/2 cupTomato sauce 1/3 cupSoya sauce 1 tbsp.Chili sauce 1 tsp.Vinegar 1 tbsp.Sugar 1 tsp.Black pepper 1/2 tsp.Ajinomoto A pinchSalt To tastecornflour mixed with water 3/4 tbsp. & 1/4 cupFor the GarnishSpring onions 4 long thin piecesSpring onion tops 4 long thin pieces

stir fry on a high flame for 1 minute.6.Add the remaining ingredientsmentioned under sauce except thecornflour, bring to a boil and add thechicken.7.Cook covered on a low flame forabout 4 minutes and then add thecornflour mixed with water and stircontinuously, so that the saucebecomes thick.8.Garnish with the spring onion andspring onion tops.

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CHICKEN LOLLIPOPChicken wings coated with tasty batter and deep fried

INGREDIENTS METHOD

Chicken, wings with skin 8 nos.Eggs 2 nos.Green chilies, ground 6 nos.Ajinomoto tsp.Pepper powder tsp.Garam masala tsp.

Chili sauce tsp.Soya sauce tsp.Worchestershire sauce 1 tbsp.Flour ( maida ) 50 gms.Ginger, paste 1 tsp.Garlic, paste 1 tsp.Yellow colour or red colour A pinchWater cupOil for deep frying As requiredSalt tsp.

1.Cut the wings into two, chop the end bone,pull the flesh up with the skin and remove thethin bone and mould into a lollipop.2.Boil the lollipops with cup water, tsp.salt for 5 minutes and with 1tbspworchestershire sauce for 5 minutes. Remove

and cool.3.Mix all ingredients thoroughly, exceptlollipops and prepare a thick batter.4.Heat oil in a deep pan, dip lollipop into thethick batter and fry on medium heat to a lightbrown colour.5.Serve hot with szechwan sauce.

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KADHAI CHICKEN Chicken cooked in a traditional Kadhai. This dish is a goodindicator of a cook's expertise!

INGREDIENTS METHOD


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Whole Chicken 1 no.Medium Tomatoes 8-10 nos.Coriander leaves 2 tbsp.Medium onions 2 nos.Garlic paste 2 tbsp.Ginger, finely chopped 2 tbsp.Dry red chilies 6-8 nos.Chopped green chilies 8 nos.Red chili powder 1 tsp.Whole Coriander (dhania) 1tbsp.Garam masala powder 1 tsp.Coriander powder (dhaniapowder) 1tsp.Whole Garam masala 1 tsp.Oil 2 tbsp.Salt As per taste

1. Skin and cut the chicken into pieces.2. Take whole dhania, dry red chilies and poundtogether.3. Slice the onions.4. In a Kadhai take oil, add Whole Garam Masala,garlic, whole dhania, green chilies and red chiliesmixture. Add onions. Fry till onions are golden brown.5. Put in tomatoes, ginger, dhania powder and red chilipowder.6. Add some water. Cover and let it cook. Once thegravy is reduced put in the chicken pieces, salt andcoriander leaves.7. Mix well, sprinkle the Garam Masala Powder. Coverand cook for 8-10 mins on low flame.8. Serve hot.

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CHICKEN MAKHANI (BUTTER CHICKEN)A rich preparation of chicken marinated ina curd and spice mixture.

INGREDIENTS METHOD

Chicken 800 gms.Kashmiri Red Chili Powder 1 tsp.Lemon Juice 1 tbsp.Salt To tasteMarinationCurd (Yogurt) 1 cup.Ginger paste 2 tbsps.

Garlic paste 2.tbsps.Garam Masala powder 1/2 tsp.Kashmiri Red chili powder 1 tsp.Lemon juice 2 tbsps.Butter 2 tbsps.Mustard oil 2 tsps.Salt To taste

Makhani SauceWhole garam masala 1 tbsp.Tomato puree 400 gms.

Sugar/Honey 2 tbsps.Ginger paste 1 tbsp.Garlic paste 1 tbsp.Red chili powder 1 tbsp.Garam masala powder tsp.Fresh cream 1cup.Kasoori methi tsp.Chopped green chilies 1 tsp.Butter 50 gmsSalt To taste

1. Skin and clean the chicken. Make incisions with asharp knife on breast and leg pieces.2. Apply a mixture of red chilli powder, lemon juiceand salt to the chicken and leave aside for half anhour.3. Hang the yogurt in a muslin cloth for 15-20minutes to remove extra water. Add red chilli

powder, salt, ginger-garlic paste, lemon juice,garam masala powder and mustard oil.4. Apply this marinade to the chicken pieces andrefrigerate for 3 to 4 hours.5. Put the chicken onto a skewer and cook in amoderately hot tandoor or a preheated oven (200degrees celsius) for 10-12 minutes or until almostdone. Baste it with butter and cook for another 2minutes. Remove and keep aside.6. Heat butter in a pan. Add whole garam masala.Let it crackle. Then add ginger-garlic paste and

chopped green chillies. Cook for 2 minutes.7. Add tomato puree, red chilli powder, garammasala powder, salt and one cup of water. Bring toa boil. Reduce heat and simmer for 10 minutes. Addsugar or honey and powdered kasoori methi.8. Add cooked tandoori chicken pieces. Simmer for5 minutes and then add fresh cream.9. Serve hot with naan or parantha.

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MURG DO PIAZAA famous chicken dish that can be prepared in a jiffy

INGREDIENTS METHOD

Chicken pieces 1 kg.

Onions, sliced 500 gms.Garlic, sliced 50 gms.Ginger, sliced 50 gms.Red chili powder 1/2 tsp.Turmeric powder 1/2 tsp.Whole red chili 4 nos.Garam Masala 10 gm.Tomato puree 300 ml.Coriander powder 15 gms.Water 500 ml.Ghee 150 gms.

Salt To taste

1.Slice the onions, ginger and garlic and keep

aside.2.Heat ghee for 1 minute, then add tomato puree,turmeric powder, red chili powder, red chilies andcoriander powder, cover the dish and cook on highfor 3 minutes.3.Put the sliced onions, ginger, garlic and cook for 3minutes on high.4.Mix chicken in the above ingredients and 500 mlwater and cook for 8 minutes.5.Stir well, add salt, garam masala and cook for 7minutes, till done.

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CHICKEN KORMAChicken cooked in a thin gravy of yogurt and saffron

INGREDIENTS METHOD

Chicken 1 kg.Sliced onion 2 mediumGround Coriander 1 tbsp.Black Cumin seeds 1/ tsp.Curd (yogurt) 1 cup200gm

Garlic paste 1 tbsp..Ginger paste 1 tbsp.1tsp. garam masala1 tsp. Red chilli powderBlack pepper 1 tspGreen cardamom 3 - 4nos.Oil 3 tbsps.Salt 21/2tsp (To taste)

1. Clean, wash and skin the chicken. Cut the chicken into12-14 pieces.2. Grind coriander, black cummin seeds, green cardamom.3. Heat oil in a pan. Add sliced onions and cook till theyare translucent. Remove onions with a slotted spoon andgrind to a fine paste. Mix the onion paste with yogurt and

keep aside.4. Reheat the oil over medium heat, add bay leavescloves, black pepper, green cardamom, black cumin andfry for 1 minute. Then add garlic paste, ginger paste,coriander, garam masala, chili powder, and salt. Stirringfrequently saut for about 5 minutes. (add little water if themixture sticks to the bottom of the pan.)5. Add chicken pieces and cook on high flame for 5minutes stirring constantly. Pour in just enough water tocover the meat, cover the pan, reduce the heat and allowto cook for 25 - 30 minutes or until the meat is almosttender.6. Stirring continuously, add a little yogurt mixture at a timeto the meat to blend it into the mixture. Repeat until all theyogurt has been added. Stirring frequently fry for 5-8


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minutes or until the chicken is tender. Add 1-2 cups ofwater if you want thin gravy, otherwise add 1\2 cup ofwater. Bring to a boil and remove from heat.

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MURG MUSALLAMA rich preparation of chicken with saffron and roasted spices.

INGREDIENTS METHOD

Chicken 1 no. largeOnion 1 no.Coriander seeds 1 tbsp.Aniseed 1 tbsp.Cumin seeds 1 tbsp.Roasted gram dal 4 nos.Dry red Chilies 4 nos.White cardamoms 4 nos.Black Cardamoms 2 nos.Cloves 4 nos.Whole black peppers tbsp.

Coconut 2" pieceAlmonds 1 no.Curd pintSaffron A pinch ofGhee 6 tbsps.Salt To taste

1.Slice the onion.2. Soak saffron in spoonful of hot water.3. Roast all the remaining spices without any fat in afrying-pan and grind together.4. Heat half the Ghee in a large saucepan andbrown the chicken on all sides.5. Remove, and pour in the remaining ghee.6. Fry onion till brown, add the ground spices andground coconut.Fry for 5 minutes.7. Put chicken back into the pan.

8. Blend Curd/Yogurt with 1 1/2 liter water and pourinto the pan together with salt. Cover tightly andcook till liquid dries and chicken is tender.9. Just before serving add saffron water and garnishwith chopped almonds.

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CHICKEN TIKKAChicken pieces marinated in yoghurt and a blend of spices, skeweredand cooked in an oven or tandoor - A favourite the world over

INGREDIENTS METHOD

Boneless chicken 800 gms.Lemon juice 2 tbsp.Red chilly powder (kashmiri ) 1 tsp.Red orange color (optional) FewdropsCurd/Yogurt 300 gms.Garlic paste 2 tbsp.Ginger paste 2 tbsp.Garam masala powder 1 tsp.Cumin powder tsp.Butter For bastingSalt 1 tsp (To taste)

1. Using a sharp knife, make 3 or 4 deepincisions in each chicken quarter. Place thechicken pieces in a large bowl and rub thelemon juice & salt into the incisions and leave it.2. Whisk Curd/Yogurt in a bowl add remainingall the ingredients except butter. Mix well andthen keep the chicken pieces in this marinate forabout 3 - 4 hours in the refrigerator.3. Put the chicken on to skewers and cook inmoderately hot tandoor (oven 1700C)for about 6to 8 minutes, baste the chicken pieces withbutter and again put in to tandoor and untilslightly colored and cooked.4. Remove and serve hot sprinkled with chaatmasala.

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CHICKEN LEGS IN CURRIED BUTTER

INGREDIENTS METHOD

Chicken legs 12 nos.Onion halved and unpeeled 1 no.

Marjoram tsp.Parsley 2 sprigsThyme 1 sprigLemon halved 1 no.Peppercorn 6 nos.Butter 125 gms.Cardamon ground tsp.Cummin seed crushed tsp.Ginger powder tsp.Turmeric powder tsp.Chilli powder tsp.

Coriander powder tsp.Mustard powder 1 tsp.Garam masala tsp.Worcestershire sauce 2 tsp.Lime juice tsp.Pepper to tasteSalt to taste

1. In a saucepan, add the chickenlegs, onion,marjoram, parsley, thyme, lemon and

peppercorns. Pour 1 litre of water and bring toboil, then lower the heat for 25min. Removethe chicken legs without any liquid and transferthem to a plate. Let them cool.2.Cream the butter in a bowl. Add theremaining ingredients and thoroughly beatthem into the butter.3.Using a knife spread the curried butter oneach leg. Refridge them preferably overnightbut for a minimum time of 6 hrs.4.Remove the chicken legs from the fridge.

5.Place it in pan and fry till golden brown.Serve hot.

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MUGHLAI CHICKEN A delicious chicken dish made of chicken chunks cooked in athick gravy with potatoes.

INGREDIENTS METHODChicken 1 largeGarlic, flakes 6 nos.Cloves 4 nos.Cinnamon 1 pieceGoa red chilies 8 nos.Onions 4 nos.Ginger 1 pieceCardamoms 4 nos.Cumin seeds 1 tsp.Saffron tsp.Hot water 6 cupsLemon juice 1 tsp.Oil cupSalt As required

1.Cut the chicken pieces, wash, apply salt and keep aside.2.Chop the onions finely and grind all the masala to a finepaste.3.Heat oil and fry the onions, then add the ground masalaand fry over low heat till the oil separates.4.Then add the chicken pieces and fry for a while until thechicken is well mixed with the masala.5.Add 6 cups of hot water and let it simmer until thechicken is tender, then add the saffron soaked in lemonjuice.6.Simmer for a few more minutes and serve hot garnishedwith fried potatoes, green peas and hard boiled eggs.


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MUTTON DO PIAZAMutton pieces cooked with whole spices and curd

INGREDIENTS METHOD

Mutton 500 gms.Onions 500 gms.Curd, beaten 350 gms.Cloves 6 nos.Cardamoms, large 4 nos.Ginger 1/2" pieceCinnamon,broken into bits 1" stickGaram masala 1 tsp.Chili powder 1 tsp.Cumin seeds, ground 1 tsp.Coriander powder 1 tbsp.

Coriander leaves, sliced A handfulGhee 4 tbsp.Salt To taste

1. Grind onions, ginger, garlic to a paste.2.Heat 4 tbsp ghee and fry the paste tillgolden brown colour.3.Add the mutton and the whole spicesand fry it till it is well browned on all sides.4.Put the curds, coriander powder, groundcumin seeds, salt and chili powder.5.Cover tightly and cook over a low fire tillthe mutton is tender and completely dry.6.Than fry for a while till the gheeseparates from the masala.

7.Serve immediately sprinkled withcoriander leaves and garam masala.

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MUTTON CURRY

INGREDIENTS METHOD

Mutton, cut into servingproportions 1 kg.Onion 1 largeGarlic I tsp

Ginger 1 tspGreen Chillies 2Curry leaves 5Bay leaves 4 nos.Curd 1 cupPoppy seeds 1 tbsp.Cloves 4Vinegar 2 tbsps.Garam masala 1 tbsp.Cumin, ground 1 tbsp.Coriander seeds, ground 1 tbsp.Whole Red Chilly 2Coriander leaves A handfulSalt & chili powder To taste

1. Grind into a paste onions, garlic, ginger, greenchilly & curry leaves by adding a little amount ofwater.2. Make into a powder cloves, coriander seeds,

cardamom, turmeric and poppy seeds.3. In a large bowl, mix mutton pieces, salt, vinegarand the paste and keep aside for 40 minutes.4. Put in a heavy bottomed vessel with sufficientamount of water and cook till the mutton is dry &tender.5. Now in a wide skillet, heat oil and when oil ishot add chopped red chili, bay leaves, and theabove meat. Fry on high heat for 7 minutes andthen add the powdered spices. Fry for two moreminutes on low heat and then add the remainingliquid from the marinade dish. Now cook on lowheat for a few minutes or until the sauce thickens.6. Decorate with coriander leaves.

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MASALA KALEJI Mutton liver marinated with green chilies, ginger, pepper etc. andcooked in its own juices.

INGREDIENTS METHOD

Lamb's liver 500 gmsLemons 2 nos.Green Chilies 2 nos.Ginger, ground 1 tsp.Black pepper 1 tsp.Sesame seed oil 1tbsp.Salt 2 tsps.

1.Wash the liver well and cut it into thin strips.2.Squeeze the lemon juice and salt on the liver.3.Then add chopped green chilies, ginger and black pepper andmix well.4.Heat the sesame seed oil and add the chili, ginger and blackpepper.5.Cook the mixture for 30 seconds, remove from the heat andpour over the liver.6.Allow to cool, cover it and marinate for 3 hours.7.To cook the liver, transfer it together with the marinade to afrying pan and fry for 15 minutes.8.Once the liver is cooked, serve immediately.

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KASHMIRI LIVERA tangy dry dish of mutton liver

INGREDIENTS METHOD

Mutton liver kg.Onions finely chopped (medium size) 5 nos.Tomatoes (small size) 2 nos.Coriander leaves, chopped As requiredRed chilies 6 nos.Cloves 2 nos.

Cinnamon 2 sticksPeppercorns tsp.Coriander seeds tsp.Jeera tsp.Ginger Small pieceGarlic 10 flakesGhee 2 tbsps.Salt To taste

1.Cut the liver into small cubes.2.Grind to a paste with a little water theremaining ingredients except the liver,onions, tomatoes & coriander leavesand keep the paste aside.3.Fry the onions well in the ghee.

4.Then add the liver cubes, groundmasala and salt.5.Stir continuously till the liver is done.6.Garnish with tomato slices andcoriander leaves.

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LIVER MASALAINGREDIENTS METHOD

1/2 kg liver,1 tsp ginger-garlic paste,1 tsp Red Chilli powder,

Wash liver and remove the thin layersurrounding it. Cut liver into small pieces andmarinate in garlic-ginger paste, salt, haldi,


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1/2 tsp haldi,1/2 tsp garam masala,1 tsp zeera powder,1 tsp dhania powder,2 onions(big),3 tbsp oil, salt to taste,Cloves- 4Bari ilaayachi - 1Chhotee ilaayachi - 2Daalchini (cinnamon ) - 1 inch thin strip3 green chillies,1 lemon

chilli powder for atleast 30 minutes. Heat oilin a non stick karaahi, put jeera, tejpatta, anddried red chilly. When the jeera begins tosplutter, add cloves, illayachi & cinnamon,onion and saute for sometime over mediumflame for 2 minutes. Add ginger garlic pasteand saute everything for 2 minutes. Addfinely chopped green chillies and marinatedliver and cook for 5 minutes. Add lemon juiceand garnish with chopped coriander leavesand serve hot with phulkas or parathas.

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BHUNI KALEJI

INGREDIENTS METHOD

500 gm liver, washed, wiped dry1/2 teaspoon ginger paste

1/2 teaspoon garlic paste1/2 teaspoon chili powder1/2 cup yogurt1/4 teaspoon garam masalasalt to taste2 tablespoons canola oil orbutter oil1 cup grated onions2 tablespoons coriander leaves lemon wedges, for garnish

1 Chop the liver into small pieces and mix in theginger, garlic, chilli powder, yogurt, garam masala

and salt.2 Keep aside for atleast 1/2 hours.3 Meanwhile, heat the oil, add the onions andsaut till golden brown.4 Add the liver mixture and saut till the fatseparates.5 Add cup of water and pressure cook for 5minutes.6 If not using pressure cooker, cover and cook tillliver is tender.7 Finally, uncover and stir-fry to dry the water

completely till oil starts oozing out on the edges.8 Serve garnished with coriander leaves and lemonwedges.

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ROGAN JOSHA Kashmiri style mutton delight

INGREDIENTS METHOD

Lamb pieces 800 gms.Dry ginger powder 1 tbsp.Cinnamon 2 no.Cloves 6 - 8 no.Black peppercorn 5 - 8 no.Black cardamom 4 no.Curd (yogurt) 1 cupCoriander powder 1 tbsp.Aniseed powder 2 tsp.Asafoetida a pinchKashmiri red chili powder1 tbsp.Ghee/Oil 4 tbsp.Salt As per taste

1. Clean, wash and cut lamb into medium sized pieces.2. Heat oil in a thick bottomed pan. Add asafoetida,cinnamon, cloves, black peppercorns and cardamom.Saut for half a minute.3. Add lamb pieces and cook on a medium flame, stirringconstantly till lamb pieces get a reddish brown color. Thismay take 12-15 minutes.4. Sprinkle a little water and repeat cooking of lamb for 12-15 minutes on a slow flame. Make sure to stir constantlyand scrape all the sediments from the bottom of the pan.5. Add red chili powder, coriander powder, aniseedpowder, dry ginger powder and salt.6. Add beaten Curd/Yogurt and 2 cups of water. Cookcovered till lamb is tender.

7. Traditional Kashmiri Rogan Josh has a thin gravy andhas a thick layer of fat/oil on top. This dish is enjoyed bestwith steaming hot boiled rice.

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MUTTON CHILLY FRYA dry mutton preparation with dry red chillies

INGREDIENTS METHOD

Mutton 1 1/2 kg.Dry red chilies 20 nos.Cloves garlic 20 nos.Onions 4 nos.Cardamoms 6 nos.Cloves 6 nos.Cinnamon 2 sticksGinger 4" pieceTurmeric powder 1 tsp.Coriander seeds 3tbsp.Sour curd 1 cupRipe lemon juice 1 no.Coriander leaves 1bunchGhee 6 tbsp.

Salt To taste

1. Wash and cut the meat into 2 inch cubes.2.Slice the onions into thin long pieces and also cut the gingerand garlic separately.3.Heat a teaspoon of ghee on a tava and roast the chilies tilldark in color. Fry the coriander seeds, garlic and gingerseparately in the same way, using just 1 teaspoon ghee foreach ingredient. Keep these fried spices aside.4.In a large saucepan, heat the remaining ghee and fry theonions till golden brown and crisp and keep aside.5.Now add the cloves, cardamoms and cinnamon to the gheeand fry, put the mutton and turmeric powder and salt. Coverand cook till the meat is half cooked.6.Pour a little water on the lid of the saucepan while cookingto avoid the meat from sticking to the bottom. Add the curdsand remaining spices and mix and cook on low heat till themeat is tender. If necessary add a cup of warm water.

7.Just before serving mix in the lemon juice and fried onionsand garnish with chopped coriander leaves.BACK TO TOP

DHANIA KEEMA Minced mutton marinated and cooked in an exotic blend of coriander,spices and yogurt.

INGREDIENTS METHOD

Mutton kheema 500 gms.Yogurt cupOnion chopped 2 nos.Coriander chopped 1 cup

Juice of a lemonCumin Seeds 1 tsp.Green chilli chopped 2 tbsp.Whole Coriander 1 tsp.Whole Garam Masala 1 tsp.Black pepper 1 tsp.Ginger chopped 1 tbsp.Coriander powder 1 tbsp.Garam Masala Powder 1 tsp.Garlic chopped 1 tbsp.Ghee 2 tbsp.

1. Marinate the mince meat with lemon juice,Curd/Yogurt, salt, Garam Masala Powder andhalf of the Green coriander (dhania). Keepaside for 1 hour.

2. Take oil in a pan. Add cloves, cinnamon,cumin seeds and whole coriander. Put onionsand fry. Next add in green chillies and choppedgarlic. Mix well.3. Add the mince and fry it for some time.4. Once fried, add coriander powder and mixwell.5. Add freshly ground pepper powder.6. Finally put in a generous quantity ofcoriander, a pinch of salt, Whole GaramMasala and lemon juice. Cook on a low flame.

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MUTTON KOFTA CURRY Mince balls in a thick masala gravy

INGREDIENTS METHOD

Mutton, boneless 1 kg.Onions 2 nos.Besan (roasted) 2 1/2tbsps.Egg 1 no.Ginger, finely cut 2" piece

Green chilies, finely cut 6 nos.Green chili chopped 11/2"pieceRed chili powder 1 tsp.Salt To TasteOil for frying. To Taste.

1.For the koftas, mince the meat with all theother ingredients.2.Remove the mixture and shape into balls.3.Deep fry these balls till golden brown andkeep aside.4.For the curry, fry the onions, garlic and

ginger till golden brown.5.Add the rest of the curry ingredients withenough water to make a gravy.6.Bring to a boil, add the fried koftas andsimmer for 45 mins.


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For the curryOnions 3 nos.Garlic 3-5 clovesGinger 1 1/2"inch piece.Haldi powder 1tsp.Tomatoes, boiled & skinned 1 cup.Coriander leaves 2 tsps.Red chili powder 1 tsp.Garam masala 1 tsp.Salt To taste

7.Garnish with chopped coriander leavesbefore serving.

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MUTTON BRAIN CURRYTasty mutton brain prepared with curds

INGREDIENTS METHOD

Mutton brain(blanched and cleant) 2 nos.

Curds 1/4 cupGarlic 6 flakesOnions(chopped) 2 nos.Coriander seeds 2 tsps.Garam masala 1 tsp.Mango powder 1 tsp.Coriander leaves As requiredRed chilies 3 nos.Ghee 3 tbsps.Salt To taste

1.Grind to a paste all the ingredients except

mutton brain, curds and coriander leaves.2.Heat the ghee well in a karahi and fry thepaste till it turns brown.3.Add the mutton brain and fry for sometime.4.Add the curds and cook for 10 minutes.5.If required you can add half a cup of hotwater.6.Garnish with coriander leaves.7.Serve hot as a side dish.

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MUTTON CHOPSEnjoy these mutton chops prepared with spices and curd

INGREDIENTS METHOD

Chops kg.Curd 1 cupTomatoes 200 gms.Garam masala tsp.Ginger 75 gms.Green chili A fewRed chili To taste

Nutmeg A pinchCoriander powder 2 tsps.Coriander leaves(chopped) cupGhee 3 tbsps.Salt To taste

1.Put chops in pressure cooker with choppedchilies along with tomato, salt, corianderleaves and pressure cook for 5 minutes till halfdone.2.Then add ghee(oil) and fry for 10 minutes.3.Mix all dry spices, garam masala red chilipowder, coriander powder and nutmeg in curd

and beat it.4.Mix this in the chops and fry for 3 minutes.5.Pressure cook for 3-5 minutes.6.Garnish with coriander leaves and serve hot.


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MUTTON TIKKA Marinated mutton pieces cooked in Tandoor

INGREDIENTS METHOD

Mutton pieces( boneless) kg.Ginger 1 inch.Garlic 6 clovesAmchoor 1 tsp.Well beaten curd cupMeat tenderizer / peeled unripebanana 4 cm.Garam Masala Powder 1 tsp.Chilies 3Cumin seeds tsp.Sliced lemon & onion rings

Salt 2 tsp.

1.Grind ginger, garlic, cumin seeds, papaya and redchilies to a paste.2. Combine Garam Masala Powder, Curd/Yogurt, saltand amchoor.3. Mix all the above ingredients to the mutton mince.4.Marinate the mutton mince in the refrigerator for 3-4hours.5.Make small balls of the mutton mince and place onto skewers & cook in a moderately hot tandoor for 6to 8 minutes.6.Baste the mutton pieces with oil and again put in

the tandoor.7.Cook until brown, turning as required.8.Serve hot with sliced lime and onion rings.

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KEEMA MATARA famous dish made of mutton mince, green peas and seasoned withdelicious masalas.

INGREDIENTS METHOD

Mutton mince 750 gms.Shelled Green peas 1 cupOnions, chopped fine 2

nos.Green chillies 2 nos.Garlic, crushed 8 clovesGinger, chopped fine 1"pieceRed chili powder 3/4 cup.Coriander Powder 1 tspCumin powder 1 tsp.Coriander Leaves 1/2 cupGaram masala powder 1tsp.Lime juice 11/2 tbsps.Water 11/4 cupsOil 4 tbsps.Salt to taste

1. Clean, wash and drain the mutton mince thoroughly.2. Wash the peas, drain. Peel and chop the onions andgarlic finely. Peel the ginger and grate. Wash and mince

the green chilies. Clean, wash and chop the corianderleaves.3. Heat oil in a thick bottomed pan and add the choppedonion. Fry till lightlybrowned. Add garlic and stir-fry for a minute.4. Add mutton mince, grated ginger, minced green chilies,coriander powder, cumin powder and red chili powder.Stir-fry for five minutes breaking up any lumps if formed.Add cup of water, bring to a boil. Cover, lower the heatand simmer for half an hour.5. Add peas, chopped coriander leaves, salt, garammasala powder, lemon juice and the remaining water. Mixwell and simmer covered for about ten minutes till the peasare cooked well. Adjust seasoning.6. Serve hot.


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HALEEMAn exotic dish made with mutton, wheat and a mixture of three dals

INGREDIENTS METHOD

Mutton 250 gms.Wheat, soaked overnight, drained, pounded &husked 1 cupChanna dal,soaked for 1/2 hour A handfulMoong dal, soaked for 1/2 hour A handfulMasoor dal, soaked for 1/2 hour A handfulChili powder 1 tsp.Haldi 1/2 tsp.Onions, sliced and fried crisp 2 nos.Dhania powder 1 tsp.Ginger-garlic paste 2 tsp.

Ghee 4 tbsp.Salt To taste

1. Heat 6-8 cups of water in a heavybottomed dekchi.2.Allow the water to boil, then add thedrained dal, wheat and mutton alongwith the ginger-garlic paste, haldi, chilipowder, dhania powder and salt totaste.3.Cook over low heat till mutton istender, stir and mash well.4.Add the crushed fried onion, heat theghee and pour it over the Haleem.

5.Sprinkle lemon juice and serve hot.

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SEEKH KABABSucculent minced meat kababs flavoured with meat and spices

INGREDIENTS METHOD

Mutton minced 1 kgChopped ginger 1 tsp.4 -5 spring onions3 -4 green chili3 tbs. fresh coriander

leaves chopped.1 tsp. red chili powder2 tsp. dry pomegranateseeds (anar dana) crushed.2 tbs. coriander seedscrushed.2 tsp. chat masala2 tsp. garam masala2 tsp. salt

1. Finely chop spring onions & green chillies.2. Mix all the ingredients. Knead well.3. Keep minced meat for couple of hours in therefrigerator.4. Spread the mince balls on to the skewers, using a wet

hand. Press evenly to get kababs of six inches length.5. Roast in a moderately hot tandoor for 7-8 minutes or ina pre-heated oven(175 C) for 10 minutes.6. Baste with oil and again roast for 2 minutes.Note : For Seekh Kababs, use mince which has beenpassed through a mixer twice.

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BEAF STEAKSMarinated beef pieces fried to give a delicious flavour.

INGREDIENTS METHOD

Beef (undercut) 1 kg.Peppercorns 10 nos.

Pepper powder tsp.Worcetershire sauce2 tsps.Bay leaves AsrequiredGhee 4 tsps.Salt To Taste

1.Wash the meat, cut into medium size pieces and then flatteneach meat piece.

2.Then marinate the meat with the sauce, pepper powder andsalt.3.Next add the peppercorns, bay leaves and oil and keepovernight.4.Heat oil in a frying pan and fry the meat pieces on both sides.5.Cook on a low flame till the meat is tender and cooked.6.Serve hot.

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DAL GOSHTBoneless mutton marinated in yoghurt and a blend of spices, sauted in a

dal mixture - A Hyderabadi treatINGREDIENTS METHOD

Boneless mutton 1/2 kg.Chana dal 1/2 cupTur dal 1/2 cupOnion slice 4 nos.Tomatoes chopped 2 nos.Curd 1/2 cupLime juice 1 no.Turmeric powder 1 tsp.Red chili powder 1 tsp.

Mustard seeds 1/2 tsp.Coriander powder 2 tbsp.Garam masala,whole 1 tsp.Garlic chopped 1 tbsp.Ginger chopped 1 tbsp.Cumin seeds 1 tsp.Garam masala powder 1 tsp.Coriander chopped 2 tbsp.Green chili chopped 2 tbsp.Amchur powder 2 tsp.Oil 3 tbsp.Salt To taste

1. Marinate mutton in Curd/Yogurt, lemon juice, part ofturmeric powder, part of Garam Masala Powder, mixwell, leave aside for 2 hours.2. And now take chana dal and tur dal and cook it. Addturmeric and green chilies when it comes to a boil coverthe pan and let it cook for some time till it is fully cooked.3. Take a pan, put some oil, Whole Garam Masala andadd onion and saut well.4. Next add green chili when the onions gets golden

brown add ginger, garlic, coriander powder, remainingturmeric powder, red chili powder, cook for some time.5. Now add the marinated mutton to this mixture andsaut it.6. Grind dal in a mixer and add to the mutton.7. Give tadka of mustard seeds, cumin seeds and wholered chili, sprinkle some coriander and cook the pan andsimmer it for an hour.8. Finely to this mixture add tomatoes, amchur powder,add a little salt, remaining garam masala powder, andcover it again for 10-15 minutes and cook on slow fire ortill the mutton is fully cooked.9. Serve hot.

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SHAMI KABABMinced meat balls, flattened and shallow fried.A speciality in Nawabicuisine

INGREDIENTS METHOD

Kheema without fat 500 gmsChana dal (washed and soaked in water for hour) 2 tbsp.Garlic flakes 10 nos.Ginger 1" pieceGaram masala 1 tsp.Elaichi 2 nos.Dalchini pieces 2 nos.Lavang 3 nos.Dhania jeera powder 1 tsp.Pepper A pinchChili powder 1 tsp.Kothmir and Pudina chopped A handfulEgg 1 nos.Lemon juice no.

Onion minced 1 nos.Oil/Ghee For fryingSalt To taste

1. To the washed and drained kheema,add the chana dal, sabut masala, 1cupwarm water, salt to taste and then cooktill dry.2. Remove from heat and add ginger,garlic, pepper, chili powder, dhania andjeera powder. Grind to a fine paste andthen form into dough.3. To the minced onion, add the finelychopped pudina, kothmir, lime juice andsalt to taste.4. Beat the egg lightly. Divide the doughinto lemon- sized balls.5. Flatten each ball in the palm of yourhand and stuff with a little of the onion

mixture.6. Shape into a kabab and dip in thebeaten egg. Shallow fry till it turns color.

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EGG CURRY Spicy egg gravy ready in a jiffy

INGREDIENTS METHOD

Eggs 6 nos.

For the masala :Coconut pieceRed chilies(roasted) 5 nos.Coriander seeds(roasted) 2 tsp.Ajwain seeds(roasted) 1 pinchMethi seeds(roasted) 1 pinchJeera seeds(roasted) 1 pinchOnion(chopped fine) 1 no.Salt to tasteFor seasoning :Onion(chopped fine) 1 no.Oil 2 tbsp.

1.Grind to a paste the ingredients for the masala.

2.Put the paste in a vessel and boil along with 4cups of water and one onion.3.When the curry is boiling, lower the flame andbreak the six eggs one by one into the curry.4.Add salt and cook till the eggs are done andremove from the flame and keep aside.5.Take another vessel, put some oil in it and fry oneonion till brown.6.Pour the curry over it.7.Boil for a little more time and remove from theflame.

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EGG VANDALOO Hard-boiled eggs in a spicy but tasty gravy.


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INGREDIENTS METHOD

Hard boiled eggs 4-5 nos.Onions 2 nos.Dry red chilies 4 nos.Garlic 5 flakesGinger 1 pieceCummin seeds tsp.Cinnamon 1 pieceGaram masala 1 tsp.Vinegar cupSugar 1 tbsp.Ghee 2 tbsp.Salt To taste

1. Grind the red chilies, garlic, ginger andcummin seeds with a little vinegar and salt totaste.2. Chop the onions and fry in ghee, then addthe ground paste and cinnamon to it.3. Then add sugar, vinegar and garam masala.4. Shell the eggs, cut into halves, lengthwiseand add to the curry.5. Cook till the gravy thickens and serve withrice or rotis.

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FISH FRY Boneless fish fillets coated with a blend of Indian spices and then deep friedto perfection

INGREDIENTS METHOD

Boneless fish fillets 500 gms.Red chili powder tsp.Ground cumin 1 tsp.Ground coriander tsp.Garlic, crushed 3 nos.Ground anise seeds (fennel) 1 tsp.Lemon juice 1 tbsp. (or vinegar 1tsp)

Oil For deep-fryingSalt To taste

1. Remove skin from fish, rinse and pat dry withpaper towels. Cut into large chunks.2. Mix together cumin, coriander, ground anise,chili powder, garlic, lemon juice and salt, blendingto a smooth paste.3. Spread over fish, cover and refrigerate for anhour.4. Half fill a deep pan or Kadhai with oil and heat.

Fry the fish, until golden brown.5. Drain on paper towels. Serve hot.

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FISH CURRYBoneless fish fillets cooked in a blend of coastal spices and coconut milk.

INGREDIENTS METHOD

Boneless fish 12 filletsMustard seeds 1 tsp.Garlic paste 8 clovesGinger paste 1" piece

Green chilies, slit lengthwise,deseeded and julienned 6 nos.Onions, grated 150 gms.Curry leaves 24 nos.Tomatoes, pureed & strained 3 nos.

1. Wash fish , rub salt in it and leave it for 1 hourHeat oil in a pan and season with mustardseeds.2. Stir over medium heat until they begin to

splutter. Add grated Onions & fry to a pinkishcolour. Add slit green chillies & curry leavesand& continue to fry for a minute.3. Add garlic/ginger paste and stir for a minute.Add turmeric powder and tomatoes. Fry for 2-3


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Turmeric powder tsp.Coconut paste 2 cupsVinegar 1 tbsp.Coriander leaves 1 tbsp.Oil 2 tbsp.Salt To taste

minutes. Add the coconut paste and fry on lowflame for 2 minutes till oil comes to the surface-add required quantity of water & salt - cover & letit bubble nicely.5. when the Curry has reached its thickness addfish, and vinegar. Cover and simmer for a fewminutes till the fish is tender. Stir only once ortwice and very gently to make sure that the filletsdo not break.6. Taste and adjust the seasoning. Garnish withcoriander leaves and serve with Steamed Rice.

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TANDOORI FISHDelicious grilled fish marinated in Yogurt and spices

INGREDIENTS METHOD

Fish 800 gms.Ginger 1 cm. pieceCumin seeds 1 tsp.

Chili powder tsp.Amchoor 1 tsp.Turmeric powder tsp.Ghee 1 tbsp.Garlic 1 tbsp.Salt to tasteDry mint leaves 1 tsp.Lime juice 1 tsp.A little curd

1. Grind together garlic, ginger, cumin seeds to a smoothpaste. Add amchoor, chili powder, salt and Curd/Yogurt.2. Clean and remove the skin of the fish and cut the fish

crosswise into desired size pieces. Sprinkle with lime juiceand set aside for 10 minutes.3. Marinate the fish with the ground paste for 3 hours.4. Remove the excess marinade, brush the wire mesh withoil and place the fish on it in the preheated tandoor/grill.Cookfor 3 to 4 minutes.5. Turn the fish over and smear with Ghee. Continue cookingfor another 3 to 4 minutes until done. Brush the ungreasedside with ghee and return to tandoor /grill for another minute.

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SPICY FISHNo one can eat just one - you wont be able to resist this spicy fish.INGREDIENTS METHOD

Fish (centre bone river fish)1 kg.Malt vinegar cupGinger paste 3 tbsp.Garlic paste 3 tbsp.Green chili paste 4 tsps.Ajwain 3 tbsp.Red Chili Powder 1 tsp.Turmeric tsp.White pepper powder tsp.Gram flour 1 cupOrange colour Few dropsOil to frySalt to taste

1.Wash the fish and cut into 1/2" thick slices and pat dry.2.First Marination:- Dissolve salt in vinegar and leave the fish in thismarinade for atleast 25 mins.- Remove, place between two napkins and press gentlyto remove the excess moisture.3.Second Marination:- Mix the ginger,garlic & chili paste, ajwain, red chillis,turmeric, pepper and salt with gram flour.Add 7 tbsps of water and orange colour and make apaste of coating consistency.- Apply the paste on both sides of the fish and arrangethem on a tray atleast an inch apart. Keep aside for 20mins.4.Heat ghee in a frying pan and fry the fish over mediumheat until well cooked.

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GRILLED FISHGrilled spiced pomphret. A real treat for sea-food lovers

INGREDIENTS METHOD

Pomphret,big 1 no.Garam masala 1 tsp.

Coriander powder 1 tsp.Vinegar 2 tbsps.Ginger garlic paste 1 tbsp.Chilli powder To tasteOil 1 tsp.Salt To taste

1.Rub the fish with salt, chilli powder, garam masala,vinegar, coriander powder and ginger garlic paste. Keep

it aside.2. Line a pan with oil and grill the fish.3. Serve hot.

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CHICKEN BIRYANIChicken pieces marinated in a spice and curd mixture and cookedwith basmati rice on a slow fire.

INGREDIENTS METHOD

Rice (Basmati) 300 gms.Chicken pieces 600 gms.Whole garam masala 2tbsp.Sliced onions 1 cupChopped garlic 2 tbsps.Chopped ginger 2 tbsps.Red chili powder 3 tsps.Coriander powder 1 tbsp.Turmeric powder 2 tsps.Bay leaf 2 nos.

Chopped tomato cupChopped green coriander1 tbsp.Curd (yogurt) 1 cupSaffron gm.Garam masala powder 3tsp.Milk cupButter 50 gms.Golden fried sliced onions cupGinger julienne's 1 tbsp.Oil 3 tbsps.Mint leaves 2 tbsp.Salt To taste

1. Pick, wash and soak rice in water for about 30 minutes.2. Boil water, add of the Whole Garam Masala , bayleafand salt and boil rice till th done. Drain rice and keepaside.3. Mix salt, of the red chili powder, of the choppedginger, of the chopped garlic, 1 tsp. Garam MasalaPowder, of the turmeric powder and Curd/Yogurt. Mixwell and put chicken pieces in this for an hour.4. Heat oil in a Patila or a thick bottomed pan. Addremaining Whole Garam masala .Let it crackle. Add Slicedonions and saut until light golden brown.

5. Then add remaining chopped ginger, chopped garlic,coriander powder, turmeric powder, red chili powder, 1 tsp.Garam Masala powder and chopped tomatoes. Cook forabout 5 minutes. Add marinated chicken and cook tillchicken is tender.6. Dissolve saffron in warm milk and keep aside.7. Arrange alternate layers of chicken and rice. Sprinklesaffron dissolved in milk, remaining Garam Masalapowder, ginger julienne's, mint leaves, golden fried slicedonions and butter in between the layers and on top. Makesure that you end with the rice layer topped with saffronand spices.8. Cover and seal with aluminum foil or Roti dough. Cookin a preheated oven, for 10-12 minutes. Alternatively cookon an indirect slow flame for 10 to 12 minutes.


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HYDERABADI BIRYANIThe ultimate of Nawabi cuisine.Cooked in the tandoori style- arich preparation of rice and mutton

INGREDIENTS METHODBasmati Rice 500 gms.Mutton cut into smallpieces 1kg.Garam Masala 2 tsp.Red chilies 6 nos.Cashewnuts A handfulOnions (sliced fine andfried till crisp) 5 nos.Cloves 2 nos.Dalchini 2 pieces

Elaichi 3 nos.Green chilies 6 nos.Kothmir, chopped 1small bunchPudina chopped 1 smallbunchGinger Garlic paste 3tsp.Saffron (dissolved in cup milk) 2 pinchesCurd beaten 1 cup

Lime juice 2 nos.Eggs boiled 4 nos.Ghee /Oil 5 tbsp.Salt to taste

1. Grind the red chilies and cashewnuts to a fine paste.2. To the mutton apply the ginger - garlic paste and beatencurd. Set aside.3. Heat 4 tablespoons ghee and fry the red chili masala.4. Add the marinated mutton, of the fried onion, oneteaspoon garam masala and salt to taste.5. Keep frying till ghee separates. Add 1 cups warm water.Pressure cook till tender.6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.7. Add the rice and fry a little. Add the green chilies and salt

to taste.8.Add enough warm water. Cook till rice is done, removeand spread on a thali, discarding the whole masala.9. Mix together the chopped kothmir, pudina, garam masalaand fried onion.Set aside.10.Take a heavy bottlomed dekchi and line it with ghee.11.Spread a layer of rice and cover it with half of the mutton.Sprinkle half of the pudina / kothmir mixture and juice of 1lime.12.Cover with rice, followed by a mutton layer. Finish with a

rice layer.13.Sprinkle the rice with saffron milk and dot with ghee.14.Cover tightly and place over a griddle for dum for 20minutes. Serve hot, garnished with eggs cut into halves.

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Documents

Non Veg Cooking E Book (English) 2